Vegan pigs in a blanket make the perfect lunch, snack, or party appetizer. This vegan finger food is ready in about 30 minutes meaning it's great for your last-minute party or get-together.
If you love vegan carrot dogs you'll love this recipe!
They are made with marinated baby carrots wrapped in flaky, buttery crescent rolls. What's not to love about that?
These bite-sized finger foods will surely satisfy party-goers of all ages.
These 8 simple ingredients (plus water) bring this mini crescent dog recipe together.
Ingredient Notes and substitutes
- Crescent rolls – I use either Annies or Immaculate Baking crescent rolls because their ingredients are vegan and simple. Pillsbury crescent rolls are also vegan and another great option.
- Baby carrots – The thicker the baby carrot the better the vegan piggies will look. The carrots can also be replaced with cut vegan hot dogs for an even easier snack.
- Tamari – Use soy sauce as a replacement.
- Maple syrup – The sweetener mellows out the salty tamari. If needed, replace the maple syrup with any liquid sweetener.
- Liquid smoke – The liquid smoke gives the baby carrots a smoky hot dog flavor. To substitute, use smoked paprika.
- Smoked paprika – The smoked paprika adds an extra smoky flavor in addition to the liquid smoke.
- Mustard seed – This adds a sharp flavor element to the marinade. If you don’t have any on hand, no problem, leave it out.
- Garlic powder – Don’t skip the garlic powder. It brings the marinade flavors together.
This recipe is ready in 6 easy steps and takes about 35 minutes to prepare and cook.
Step 1. Add the baby carrots and marinade ingredients to a small saucepan. Bring the marinade to a low simmer.
Step 2. Simmer until a fork easily pierces the carrots. Remove the carrots from the liquid and place them on a plate. Set aside.
Step 3. Cut each crescent triangle in half lengthwise.
Step 4. Place a cooked carrot on the large end of the crescent dough and roll it up to the pointy end.
Step 5. Transfer the crescent-wrapped carrots to a baking sheet lined with parchment paper.
Step 6. Bake at 375ºF for 8-10 minutes or until the crescents are golden brown and fully cooked in the center.
This recipe makes a great Game Day snack, holiday party appetizer, kids meal, or light lunch.
Serve with yellow mustard, ketchup, vegan honey mustard, BBQ sauce, spicy dijon mustard, or your favorite dipping sauce.
For a party, serve alongside a condiment bar. Provide small bowls of each of the dips above. Guests will love to choose their favorite flavor!
These mini crescent dogs are sure to disappear fast.
Tips for Success
- Pick thick baby carrots: The thicker the carrot the better the little piggies look because they do shrink down a bit during cooking.
- Substitute the baby carrots: Carrots can easily be swapped out for vegan hot dogs. No need to marinate. Simply cut the hot dogs into 2-3 sections then wrap each section in the prepared crescent dough.
- Increase the recipe: This recipe can easily be doubled or even tripled to feed a crowd. Doubling the recipe will make 32 vegan pigs in a blanket.
They can be cooked in batches as needed or kept warm in a low-temp oven.
To cook in batches, store the uncooked crescent-wrapped dogs in the refrigerator for up to 2 hours.
To keep the cooked ones warm, place them in an oven preheated to 200ºF. Remove them from the oven as needed.
Yes! This recipe can be made ahead 2 ways!
1. To prep only the carrots, cook them in the marinade ahead of time. Then store them in the marinade in the fridge until you’re ready to make the piggies. Before assembling, wipe off the carrots to remove any extra marinade. When you're ready to make them, proceed with the assemble and bake steps in the recipe card below.
2. To quickly reheat the crescent dogs, the fully made piggies can be kept in an airtight container in the refrigerator until you’re ready to serve. Before serving, reheat in the oven at 350ºF for 3-5 minutes or until heated throughout.
I do find these taste best fresh so I suggest the first method, but they do reheat fine.
These cooked mini crescent dogs should last in the fridge for about 3-4 days stored in an airtight container.
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- 1 (16-ounce) package of baby carrots
- 1 (8-ounce) package of vegan crescent roll dough
To prepare the marinade and carrots
- Add all of the marinade ingredients to a small saucepan and mix. Then add in the baby carrots. Toss in a few extra carrots so you have plenty to choose from.
- Simmer on medium-low heat for about 10-12 minutes or until the carrots are just soft enough to be poked with a fork. Be careful not to overcook the carrots. You don’t want them mushy.
- Remove the carrots from the marinade as they are done and place them on a towel (or paper towel) covered plate to cool.
To assemble and bake
- Preheat your oven to 375ºF and line a baking sheet with parchment paper.
- Unroll the crescent dough and separate the triangles. Cut each triangle in half lengthwise—you should end up with 16 triangles in total.
- Place a carrot on the wider end of the triangle and roll it up.
- Transfer the wrapped carrot to your prepared baking sheet. Evenly space them out as you place them down.
- Bake at 375ºF for 8-10 minutes or until the tops are golden brown.
- Serve immediately.
To make ahead
- For a fresher make-ahead appetizer, cook the carrots in the marinade ahead of time. Then, store the carrots in the marinade in the fridge until you’re ready to make the vegan pigs in a blanket.
- Before assembling, rinse or wipe off the carrots to remove any extra marinade, and then dry them. Then proceed with the assemble and bake steps above.
- For a quick reheat, store the cooked vegan piggies in an airtight container in the refrigerator until you’re ready to serve. Before serving, reheat in the oven at 350ºF for 3-5 minutes or until heated throughout.
I do find these taste best freshly baked, but they do reheat just fine.
- Liquid smoke can be replaced with an equal amount of smoked paprika for a smoky flavor.
- Choose thick baby carrots for a full look for these mini crescent dogs.
- This recipe can easily be doubled (or even tripled) to feed a crowd. Doubling the recipe will make 32 vegan pigs in a blanket. You will want to make a double batch of marinade and grab 2 (16-ounce) bags of baby carrots and 2 crescent roll tubes.
- Store any leftovers in an airtight container in the fridge for up to 4 days. When ready to eat, reheat in the oven at 350ºF for 3-5 minutes or until heated through.
Nutrition Information:Yield: 16 Serving Size: 2 piggies
Amount Per Serving: Calories: 15Sodium: 298mgCarbohydrates: 2gSugar: 1gProtein: 1g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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